We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. We may share your information with our advertising and analytic partners. Find out more about cookies by reading our updated Cookies Policy, which contains further information about the cookies and other technologies we use and information about how to disable them. By clicking "Accept", you agree to our use of cookies and similar technologies.

Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.

Put the oil into a large saucepan and fry the shallots, garlic, mushrooms and butternut squash until they are golden – it will take about 3 minutes.

Add the turmeric and curry paste. Stir around and cook for a minute until the spices become fragrant.

Add the coconut milk and the stock and bring to a simmer. Cook for 10 minutes (the squash should feel quite soft) then add the chicken and Tenderstem broccoli and cook for another 5 minutes. The squash should be completely tender and the chicken cooked through. You can add more stock or water if you would like it to be ‘soupier’.

Season with the sugar, lime and fish sauce and adjust to your taste – you may want to add more lime or even a little more sugar. You want a balance of hot, sour, salty and sweet.

Cook the noodles according to the instructions on the packet. Once cooked, divide the noodles between four or six bowls, spoon the chicken over them, and top with the spring onion, chilli and coriander. Offer wedges of lime to serve.